Brussels Sprouts Braised With Apple and Bacon

1 quart fresh Brussels sprouts

2 slices lean hickory-smoked bacon, cut into small pieces

1 tablespoon butter

1 cooking apple (such as a Granny Smith), stemmed and cored and cut into chunks

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Pinch of grated nutmeg

Remove and discard any wilted leaves from the Brussels sprouts, trim off the stems (but not too close or the sprouts will fall apart), cut an "X" in the base of each sprout and set aside.

In a large, heavy skillet, fry the bacon over medium heat until it releases its fat. Add the butter to the fat and heat until melted. Add the Brussels sprouts and stir gently until they begin to brown, about 10 minutes. Add the apple and lemon juice and season with salt, pepper and nutmeg. Cover, reduce the heat to low, and cook till the sprouts are tender and the apple has softened, 10-15 minutes. Serve hot.

Serves four to six.

Nutrition values per serving: 110 calories, 7 g fat (3 g saturated), 10 g carbohydrates, 3 g fiber, 4 g protein, 10 mg cholesterol, 95 mg sodium.

"The Bacon Cookbook" by James Villas (2007 Wiley, $35)